Okay, so it’s Thanksgiving. There are sides on sides on sides – veggies, stuffing, some sort of potato, and of course, the big bird. As you’re looking around at everything, you’re wondering how in the world you’re going to fit a proper portion of each dish on your plate. Everything ends up being squished together, but it’s a closeness you can get on board with because all of the food just kind of fits together.
While I enjoy the obstacle of trying to fit heaping amounts of Thanksgiving food on my plate, I do love the idea of also serving sides in individual ramekins. Now, this was never possible for my mom to do growing up because she would always have 20+ people at our house, but if I were hosting a small gathering, I think serving some sort of side in a ramekin just sounds cozy.
And that’s how this broiled cream corn came to life. I will warn you… this dish is not a healthy one, but it’s so delicious. The corn is cooked with heavy cream, butter, cream cheese and parmigiano reggiano (I think it’s missing some dairy – ha!). It’s such a dream of flavors! If you do feel like serving this to a crowd, you can triple or quadruple the recipe and add it to a deep baking dish easily.
If you end up making this, don’t forget to tag #marinamakeseats. Happy eating, friends!
Broiled Creamed Corn
Makes four servings
- 16 oz of frozen corn
- 2 tablespoons of butter
- 1/2 teaspoon of salt
- 3 tablespoons of cream cheese
- 1/2 cup of heavy cream
- 1 cup of shredded parmigiano reggiano
- 4 teaspoons of granulated sugar
Place a large skillet over medium-high heat and add the corn, butter and salt. Stir the corn, butter and salt together until the butter has melted and the corn is completely thawed and warm (about three to five minutes).
Add the cream cheese and cream to the skillet, stirring to combine. Bring the mixture to a simmer for two to three minutes until it thickens. Remove from the heat and stir in the parmigiano reggiano.
Place the creamed corn into four ramekins and top each with a teaspoon of sugar. If you plan on serving this to a larger crowd, double, triple or quadruple the recipe and place the creamed corn in a large casserole dish and top with sugar.
Place the ramekins or casserole dish in the oven and broil on high, checking on it every minute or less, until the top becomes slightly charred. Depending on your oven, this could take anywhere from five to 10 minutes.